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Mahi Mahi with Peach Chutney
Courtesy of AboutSeafood.com
Servings: 4
Prep Time: 20 Min.
Cook Time: 10 Min.
Marinate: 2 Hr.
What you need:
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1 lb. Mahi Mahi fillets, or fish fillets
1/2 c. dry white wine
1/2 c. olive oil
2 Tbsp. balsamic vinegar
1/2 tsp. liquid hot sauce
1 peach, peeled and finely chopped
6 cloves garlic, minced
10 fresh basil leaves, chopped
1/2 tsp. salt
1/2 tsp. black pepper
2 c. Peach Mint Chutney ( ingredients for recipe follows)

Peach Mint Chutney Ingredients
1 clove garlic
1 shallot, minced
2 tsp. olive oil
2 peaches, peeled and diced
1 jalapeño pepper, seeded and chopped
1 tsp. fresh ginger, grated
1 Tbsp. fresh mint, chopped
1/4 c. light brown sugar, packed
1/4 c. cider vinegar
1/4 tsp. salt
What to do:
1. Rinse fillets under cold water, pat dry. Place fillets in a large resealable plastic bag or 13x9x2" non metal baking dish. Add wine, oil, vinegar, hot sauce, peach, garlic, basil, salt and pepper. Turn fillets gently to cover evenly with marinade. Reseal bag or cover dish and refrigerate at least 2 hours, turning fillets occasionally.
2. Prepare grill. Drain marinade from fillets; reserve one half for basting, discard remainder. Arrange fillets on grill 4 to 6" from medium hot coals. Cook, basting frequently, until fillets flake easily when tested with a fork, 6 to 8 minutes. Or, broil about 6 " from heat.

Peach Mint Chutney Directions
Sauté garlic and shallot in oil for 5 minutes. Add peaches and jalepeño, cook for 3 minutes. Add remaining ingredients. Cook and simmer over medium low heat for 5 minutes. Refrigerate until chilled. Serve on this side with grilled fish. Makes 2 c.

* For more great recipes, please visit aboutseafood.com
Serve with:
Grilled Garlic Toast

Tossed Green Salad

Iced Angel Food Cake
Wine pairings:
Chardonnay, Fumé Blanc, Pinot Grigio
Nutritional information:
Calories: 418;   Total Fat: 17g;   Cholesterol: 59mg;   Protein: 43g;   Sodium: 456mg;  
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